Pumpkin Streusel Muffins Recipe (with Video)

Prepare the Pumpkin Seed Streusel
1. Combine all the ingredients except the melted butter
2. Add the butter and mix with a fork until the mixture comes together and has both large and small crumbles; set aside
Make the Muffin Batter and bake off muffins
1. Preheat the oven to 425 F and position a rack in the center of the oven
2. Fit a standard-size 12-muffin pan with tulip-style muffin liners and lightly grease
3. In a medium bowl, whisk together the flour, baking soda, spices, and salt
4. In a small bowl, combine the orange zest and juice, pumpkin puree and vanilla
5. In the bowl of a stand mixer fitted with the whisk attachment, add the aquafaba and sugars; whip on medium speed for 5 mins, until the mixture is thick, white, glossy, and forms ribbons when the whisk is lifted up from the bowl
6. Reduce the mixer speed to medium-low and slowly stream in the olive oil; once all of the oil has been added, give to the mixture a few whisks by hand to ensure it is homogenous
7. Add the pumpkin mixture into the aquafaba mixture and whisk by hand until combined
8. Fold in the dry ingredients in two parts, until just combined and no streaks of flour remain
9. Use a 1/4 cup muffin scoop or measuring cup to divide the batter evenly among the 12 cups
10. Top the muffins evenly with the crumble
11. Bake the muffins at 425 F for 5 mins, then turn the oven down to 350 F and continue baking until the muffins are deep golden brown and a tester inserted comes out clean, about 30 mins longer
12. Allow the muffins to cool for 10 mins in the pan, then remove to a wire rack to cool completely
Prepare the Orange Glaze and finish the muffins
1. While the muffins bake, combine all ingredients for the glaze in a small bowl and whisk until smooth
2. Cover the bowl with plastic wrap to prevent a crust from forming
3. Once the muffins have cooled for at least 1 hour, drizzle with glaze and serve
4. Muffins keep for up to 3 days at room temperature, covered